1 cookie sheet
1 cup apple juice
1/2 cup cranberry juice
1/2 cup fresh lemon juice
1/4 cup lemon zest
2 tablespoons orange juice
2 tablespoons orange juice
2 1/2 cups pineapple juice
1/4 cup pineapple juice
In a medium saucepan, combine apple, cranberry juice and lemon juice. Heat over medium heat, reduce heat and simmer 15 minutes. Remove from heat and pour into cookie sheet in multiple batches, sealing in preserves.
In another medium saucepan, whip the cream until fluffy. Add the 1/2 cup of lemon zest and blend until thick; stir into custard mixture. Stir in orange juice and orange juice. Pour into the remaining jelly-roller to mixture just before serving.